Thermo-Quickleen

CWT Starter Gift Pack

Moussaka Stuffed Eggplant

by Tenina Holder

My Menus

It nearly made it into the NEW book, (as opposed to the OLD book) I just didn’t get to it in time…so lucky you. It is on here and Spin-A-Dinner app bound…hoping you are all over it! The pic is just my little Instagram account working overtime. With the light failing fast as we slip into a warm Autumn, the best shot is with my trusty iPhone and the fun filters from Instagram. If you haven’t got on board with that yet…then make sure you come follow me first. My Instagram feed is literally that. My culinary feed to all that we are eating in our house, or that I am working on in picture format. SO…now we have the social media stuff sorted, (did I mention Pinterest? And of course my new email newsletter which you receive by registering on this site) then lets get on with the recipe. Shall we?

Bechemel Sauce

Do

1

Preheat oven to 200ºC and line a baking tray with paper.

2

Cut eggplants in half, and remove flesh from centre, forming a hollowed out ‘boat’ with about a 2 cm perimeter. Salt the eggplants well, as well as the eggplant removed from the centre and allow to drain in a colander for about 10-20 minutes.

3

Rinse and pat dry with a paper towel and place onto prepared tray. Drizzle ‘boats’ with EVOO and roast about 10 minutes. Roughly cube the eggplant from the centre.

4

Meanwhile make the filling.

5

Place cheeses into Thermo bowl and mill 10 sec/speed 10. Remove from bowl and set aside.

To make bechemel, place all ingredients into Thermo bowl and cook 8 min/80ºC/speed 4.

10

Add half the cheese and stir 20 sec/speed 4.

11

Fill eggplants with meat mixture. Top with bechemel and finish with the grated cheese, divided equally between each. Return to oven for 20 minutes until well cooked and cheese sauce is browned and bubbling.

12

If you wanted to extend this recipe to feed more, just add a half eggplant per person. The meat will stretch with the eggplant, so no need to add more.

Crio Chipotle Pulled Pork Salad and Parmesan Tacos

My Menus

Who am I?

Tenina Holder is a wife and mum and more recently grandmother, who started cooking for a living back in 2006.

Tenina has become the premium go to source for all thermomix expertise and of course fresh and easy recipes that work. Her cooking classes are sold out in literally hours, her cookbooks frequently appear on the Australian best seller lists and her Spin A Dinner app hovers around on top of the charts.

Her following is growing and global with people as far away as Chile and Kazakhstan loving her books and sending her email! Tenina is not afraid of salt, butter or sugar and believes chocolate is a health food.